Gazpacho soup was invented for the summer.
Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup has been adjusted for my flavor of the month: Watermelon. I have to admit I was inspired by my good friends, The Soup Nancys; but it was my Melon Moonshine juice that I used as a base to modify this classic summer specialty.
- 1 large seedless watermelon (Use only the ripe red part of the watermelon)
- 1 purple onion, finely chopped
- 1 pound of fresh strawberries, remove the greens, chopped
- 1 cucumber, peeled, seeded, chopped
- ¼ cup of fresh juiced lemon
- 1 sweet red bell pepper seeded and chopped
- 2 stalks celery, chopped
- 2 Tbsp chopped fresh chives
- 1 clove garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and fresh ground pepper to taste
- 6 or more drops of Tabasco sauce to taste
- 1 teaspoon Worcestershire sauce (omit for vegetarian option)
- Blend ¾ of the watermelon slightly to a desired consistency.
- Cube the rest of the watermelon.
- Add all of the ingredients excluding the tabasco sauce and Worcestershire sauce and fold together gently
- Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend. Add the tabasco sauce/Worcestershire sauce at the end, before serving.
The Watermelon Gazpacho is ready to be served!
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